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Instant Pot Butternut Squash Soup
This rich and creamy butternut squash soup can be made in your Instant Pot or your stove - and it's naturally low-carb
Set Instant Pot to saute mode and heat oil. Add onions and saute for 2 minutes
Add garlic, rosemary, red pepper flakes cook for a minute
Add butternut squash, salt and broth. Give a quick stir. Close the Instant Pot with pressure release valve to sealing. Pressure cook for 8 minutes followed by quick release or natural pressure release
Take out the rosemary stems. Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed
Serve hot with toasted pumpkin seeds
Stove Top Recipe:
- In a dutch oven or heavy-bottomed pan heat oil. Add onions and saute for 2 to 3 minutes or just until they turn translucent.
- Add garlic, rosemary, and red pepper flakes. Cook for 30 seconds, make sure the garlic does not brown.
- Add butternut squash, salt, and broth. Cook partially covered until the butternut squash is fork-tender, about 15 to 20 minutes. Take out the rosemary stems.
- Add cream cheese and using a hand blender, blend until the soup is creamy and smooth. Add more salt and black pepper if needed.
Calories: 313kcal | Carbohydrates: 30g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 728mg | Potassium: 887mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18573IU | Vitamin C: 40mg | Calcium: 135mg | Iron: 2mg